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Nutrients 2015, 7(2), 1301-1317; doi:10.3390/nu7021301

Association of Polyphenols from Oranges and Apples with Specific Intestinal Microorganisms in Systemic Lupus Erythematosus Patients

1
Department of Functional Biology, University of Oviedo, C/Julián Clavería s/n Oviedo, 33006 Asturias, Spain
2
Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n Villaviciosa, 33300 Asturias, Spain
Current address: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry; Food Science and Technology Faculty, University of Vigo-Ourense Campus, E-32004 Ourense, Spain
*
Author to whom correspondence should be addressed.
Received: 18 December 2014 / Revised: 4 February 2015 / Accepted: 11 February 2015 / Published: 16 February 2015
(This article belongs to the Special Issue Microbiome and Human Health)
View Full-Text   |   Download PDF [411 KB, uploaded 16 February 2015]   |  

Abstract

Our group has recently shown the existence of a gut microbial dysbiosis in systemic lupus erythematosus (SLE), supporting previous evidence involving intestinal bacteria in the initiation and amplification of autoimmune diseases. While several studies have addressed the use of dietary fibres to modify intestinal microbiota, information about other correlated components, such as polyphenols, is scarce. The aim of this work was to identify dietary components able to influence this altered microbiota in 20 SLE women and 20 age-matched controls. Food intake was recorded by means of a food frequency questionnaire. The intake of fibres was calculated from Marlett tables, and Phenol-Explorer was used for polyphenol consumption. Results showed positive associations between flavone intake and Blautia, flavanones and Lactobacillus, and dihydrochalcones and Bifidobacterium in the SLE group. Regarding the controls, dihydroflavonols were directly associated with Faecalibacterium, whereas flavonol intake was inversely associated with Bifidobacterium. From the food sources of these polyphenols related to microbiota, orange intake was directly associated with Lactobacillus and apple with Bifidobacterium in SLE, whilst red wine was the best contributor to Faecalibacterium variation. The association between common foods and particular microbial genera, reported to be decreased in SLE, could be of great importance for these patients. View Full-Text
Keywords: lupus; polyphenols; microbiota; orange; apple, red wine lupus; polyphenols; microbiota; orange; apple, red wine
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Cuervo, A.; Hevia, A.; López, P.; Suárez, A.; Sánchez, B.; Margolles, A.; González, S. Association of Polyphenols from Oranges and Apples with Specific Intestinal Microorganisms in Systemic Lupus Erythematosus Patients. Nutrients 2015, 7, 1301-1317.

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